Remove the sinews from the chicken tenderloins. Cut into about 2-3 pieces per tenderloin, and sprinkle with the sake.
Line a frying pan with parchment paper, and evenly spread 2 tablespoons of grated cheese.
Place the chicken tenderloins on top of the cheese. Sprinkle with pepper, Krazy Salt (optional), and 1 additional tablespoon of grated cheese. Cover with a lid, and steam-fry over medium heat.
Once lightly browned, coat the chicken with the melting cheese, and flip. When the meat has cooked through, it's done.
Story Behind this Recipe
I had first tried frying the chicken with a coating made with a mixture of panko bread crumbs, Parmesan cheese, black pepper, and Krazy Salt. But since I wanted to make it cheesier, I skipped the panko bread crumbs. It turned out to be delicious. Since then, this dish has become a popular in our family's bento lunchboxes.
I want to make sure the chicken is cooked through, but also I want to make it crispy, so I steam-fry it first. Sprinkling on sake prevents the chicken from drying out. Parchment paper makes the cooking and clean-up processes a lot easier. Please adjust the amount of cheese to your liking.